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Special coleslaw

It is coming to the season of BBQ’s and salads and nothing is more popular than a big bowl of coleslaw. Coleslaw traditionally means “cabbage salad” and is primarily made of shredded raw cabbage, shredded carrots, and other fruits and vegetables, then tossed in a light mayonnaise. This recipe however, puts a little extra pizazz into the side dish and includes a few extra ingredients that make all the difference.


Serving size 6


  • 1 small cabbage, shredded
  • 5-6 carrots, shredded
  • 2 medium sweet potatoes, diced
  • 65 grams salted sunflower seeds
  • 2 tablespoon red wine vinegar
  • 5 tablespoon sugar
  • 8 fl oz greek yoghurt
  • 2 tablespoon Dijon mustard
  • 2 tablespoon stone ground mustard
  • hot pepper sauce, to taste
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoon olive oil


  1. Preheat oven to 400 degrees/gas mark 5.
  2. Put cabbage and carrots in a large bowl.
  3. Place the diced sweet potato on a baking sheet lined with foil and bake for 20-30 minutes or until tender.
  4. Mix the sweet potato and sunflower seeds into the cabbage/carrot mixture.
  5. In a separate bowl, combine the red wine vinegar, sugar, yoghurt, mustards, hot sauce and Worcestershire sauce.
  6. Whisk in the sea salt, black pepper and olive oil. Season to taste with salt, pepper, sugar and hot sauce.
  7. Toss dressing with the cabbage mixture and serve!

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